The cook Jillis is my kind of guy. You sit down, receive a 8-course meal and a wine arrangement in a restaurant which is also a living room. The first two courses, when the dish was set in front of me, he would say something like: “this is cauliflower cous-cous, grilled scorzonera, and a purée of mushrooms.” But when you ask further regarding the preparation of each dish he explains in detail how he made it. Every little morsel of food had been given a separate preparation, before it was added to the dish. Sometimes an explosion and sometimes a subtile taste.

If you are in Dordrecht treat yourself to this experience for a mild price considered the quality of the food.

Today I somehow made fresh pasta with river crayfish and little strips of fresh ginger (which I did not buy, but Heleen had it lying around).

I marinaded the crayfish with olive oil and garlic. Fried little strips of ginger with curry powder in some olive oil. Added the crayfish and some fired pine nuts. Put in a small can of corn kernels. Stir fry it for 10 minutes and add sweet paprika last to keep it crispy. Use fresh pasta (I used tricolore). And add some chopped up coriander for seasoning.

Now the funny part is I only found out how good it was when I sat down to eat it. I call it zen cooking.

I just OD’ed on chocolate Easter eggs.

Discount

And by the way, happy New Year!

I never made any myself so I thought about something I would really like. I bought some gamba’s and made a marinade out of onion, garlic, lime, soy sauce, cilantro, small dried chilly peppers and sea salt. Lovely. As usual with food that is nice; I over ate.

Pumpkin, sweet potato and sprouts from beans.